Oven-Roasted Cornish Hens with Spring Leeks and Red Bliss Potatoes

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Servings
Serves 4
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Ingredients

Cornish Hens:
4 Cornish hens
4 bay leaves
4 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
salt and pepper

Red Bliss Potatoes:
16 small to medium Red Bliss potatoes
salt

Ramps:
24 to 28 ramps (young wild leeks; if small market leeks are substituted, reduce the number)

Sauce:
2 cups chicken stock
4 ounces white mushrooms
1/2 teaspoon white wine vinegar
cooked ramp tops (from preceding recipe)
salt and pepper

Instructions

Cornish Hens:
Preheat oven to 400°.
Rinse Cornish hens inside and out, and pat dry.
With the aid of a paring knife, remove each wishbone by lifting skin where breast meets neck and scraping meat away from the wishbone. Run fingers along the bone to loosen and pull away from meat.
Season cavities with salt and pepper.
Place one bay leaf and one piece of garlic in each bird and truss.
Place birds in roasting pan.
Drizzle with olive oil and season with salt and pepper.
Roast for about 35 minutes.

Red Bliss Potatoes:
Place potatoes in an Oster® steamer over medium heat.
Season with salt.
Cover and steam until tender.
Keep warm.

Ramps:
Trim coarse outer leaves and discard.
Cut off green tops.
Wash white and green parts thoroughly.
Bring a large pan of water to a boil and add salt (it should taste like seawater).
Add white portions of ramps or leeks and bring back to a rapid boil.
Continue cooking until tender (3 to 4 minutes). Drain and cool quickly under cold running water.
Repeat process with green portions, making sure to cook thoroughly, and reserve for sauce.

Sauce:
Wash and stem mushrooms. Poach them in chicken stock for 4 to 6 minutes.
In an Oster® blender, puree all ingredients except salt and pepper.
Strain through a fine-mesh strainer (chinois) and adjust seasoning.
Adjust consistency, if desired, by adding more chicken stock.

To Serve:
Bone Cornish hens.
Cut potatoes into quarters, mix with the ramps or leeks, season, and reheat in steamer.
Divide the mixture of ramps/leeks and potatoes among four plates.
Place hens on top and spoon the sauce around.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.